Eight top chefs have been quizzed on their methods for perfect roast potatoes, and while they disagree on fats—goose fat, olive oil, or lard—they unanimously agree on one step: par-boiling first. Most recommend boiling for 7–10 minutes in salted water, though Raymond Blanc suggests just 5–6 minutes.
The crucial secret, however, is steam-drying the potatoes afterwards. Chefs advise leaving them in a colander for 10–15 minutes with a clean tea towel over the top to remove excess moisture, ensuring a restaurant-quality crispy finish.
Tom De Keyser, head chef at the Chalk Freehouse in Chelsea, goes further by creating a starchy paste. He mashes a couple of par-boiled potato pieces with a bit of cooking water, then gently rolls each potato in the paste for extra crunch and surface area.
Maris Piper potatoes are recommended for their floury texture, which gives a fluffy interior. Salting the boiling water seasons from within, and adding extra salt during steam-drying draws out moisture for even crispier results.
Whether using oil, butter, or goose fat, preheat the fat in a hot oven (around 200°C) until sizzling before adding potatoes. For lower-temperature ovens, place roasties on the top shelf. Trending TikTok hacks include substituting clotted cream (200g per 1.5kg potatoes) or adding a tablespoon of Marmite for umami, though the latter may be best tested on non-Christmas occasions.
